If you don't know how to fold a frickin NY slice I feel sorry for you, you noob.

1. Pick it up by the crust, supporting it underneath with your other hand. 2. Using your fingers on the crust, make a V with the crust.3. The tip of a good NY (fresh, not reheated) slice will droop. Fold that tip up back into the pocket.4. Eat it like a cheese taco. Enthusiasm counts. Don't be a wuss.

he was born 15 minutes from me, and knowing the town (one that features an entirely female circus sideshow like gentlemans club) in eyesight of the courthouse, i'm not surprised one bit that the concept was made.

Huuuuuh??Somebody please tell me this is just a spoof!In Chicago a party slice (squares) is the norm for thin crust pizza from the indies and regional chains. If he wants a wedge (pie) cut all he needs to do is to go to one of the box chains. There is a reason why they use the party cut in Chicago for the Chicago thin crust pizza, it is so soft that it would be almost impossible to pick up and eat in any other shape. Fact is, when eating a Chicago thin crust it is perfectly acceptable, and in good manners, to fold the square in half, kinda New York style as this allows one to pick up the pizza slice (square) without dumping the toppings.Tom Lehmann/The Dough Doctor

Huuuuuh??Somebody please tell me this is just a spoof!In Chicago a party slice (squares) is the norm for thin crust pizza from the indies and regional chains. If he wants a wedge (pie) cut all he needs to do is to go to one of the box chains. There is a reason why they use the party cut in Chicago for the Chicago thin crust pizza, it is so soft that it would be almost impossible to pick up and eat in any other shape. Fact is, when eating a Chicago thin crust it is perfectly acceptable, and in good manners, to fold the square in half, kinda New York style as this allows one to pick up the pizza slice (square) without dumping the toppings.Tom Lehmann/The Dough Doctor

Folding pizza the way alot of people do often mashes and messes everything together like slop unfortunately. The idea in the link is stupid though. Truthfully, from what I've seen from friends with pizzerias though, is when a pizza comes right off of the brick or stone hearth in a deck oven, if all is right, they will not droop almost at all if you pick it up just after it's been cut. They stand almost flat, it's like victory! You don't have very long though depending on a few factors. People get the pizzas after they've been steamed in boxes or have sat on a steel tray for a few and the crust softens. Also, slice pies are usually never cooked more than half way to prevent them from drying out or cooking the cheese too much, and when you order a slice, most counter people just throw them in to heat them up a little and the crust never gets cooked as a normal pie would, leaving the slices on the lame soft side without the nice crisp and flavor of a properly browned crust. An unfortunate misconception of the business. Most owners just don't care though and most customers don't know any better. Ask for "a little well done" for it to be more like a slice out of a normal pizza.